Elevating anthocyanin extraction from mangosteen pericarp: A comparative exploration of conventional and emerging non-thermal technology

Elevating anthocyanin extraction from mangosteen pericarp: A comparative exploration of conventional and emerging non-thermal technology

Mangosteen pericarp (MP) is abundant in bioactive compounds but is often discarded as waste, leading to environmental pollution. This study compared the extraction of dried MP using maceration and high-pressure processing (HPP). HPP at 10 min (500 MPa/20 °C) resulted in the highest ACNs, total pheno...

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Bibliographic Details
Main Authors: Giroon Ijod, Nur Izzati Mohamed Nawawi, Rabiha Sulaiman, Mohammad Rashedi Ismail-Fitry, Noranizan Mohd Adzahan, Farooq Anwar, Ezzat Mohamad Azman
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Browning enzyme
Colorant
Cyanidin-3-O-glucoside
Cyanidin-3-O-sophoroside
High pressure processing
Natural pigment
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524007703
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